To do this:
Butter and sugar cane puffy and egg yolks in a pipe at a time.
Raisins, sighed, orange peel (optional) and almonds mixed well with the flour and worked into the batter. Lastly, add the hard-beaten egg whites.
Spread batter into a well greased bread strewn shape and baked in low oven heat, 150-175 degrees for about 1 hour.
The cake should ideally be a few days before cutting it to be really juicy.
The cake keeps for several weeks.